Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese, and some of those who are lactose intolerant may be able to tolerate it (or just leave out the cheese).

This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.


"When you come to the fork in the road, take it." -Yogi Berra, Baseball Player

The refrigerator light goes on...

Primavera can mean pretty much what you want it to. The translation from Italian for primavera is the season Spring. There are hundreds and thousands of recipes out there calling themselves "primavera," but I have always thought of this as recipes made with the first vegetables planted in the spring (usually the first to come up). You don't have to be literal minded (no one else is) and can use pretty much any veggie you like for this recipe.


Shrimp Primavera

Servings: 2 | Serving size: 4 ounces pasta with 4 ounces shrimp

Cooking Time: 30 Minutes

This recipe can easily be multiplied and makes very good leftovers. Reheat gently.

Shrimp Primavera recipe from Dr. Gourmet


  • 3 quarts water
  • 4 ounces whole wheat or gluten-free pasta
  • 1 Tbsp extra virgin olive oil
  • 2 cloves garlic (peeled and sliced thinly)
  • 2 large shallots (sliced thinly)
  • 4 ounces grape tomatoes
  • 1 medium yellow squash (cut into large 1/2 inch dice)
  • 1 medium zucchini (cut into large 1/2 inch dice)
  • 8 ounces large shrimp (peeled and deveined)
  • 2 Tbsp sherry or white wine
  • 1/8 tsp salt
  • fresh ground black pepper to taste
  • 2 tsp unsalted butter
  • 4 Tbsp. fresh dill leaves (chopped)
  • 1 ounce Parmigiano-Reggiano (grated)

Place the water in a large stock pot over high heat.

Add the pasta and stir occasionally.

While the pasta is cooking, add the olive oil to a large skillet over medium high heat.

Add the garlic and shallots and cook for about 1 minute. Stir frequently.

Add the tomatoes and cook for another 2 minutes, tossing frequently.

Add the yellow squash and zucchini and reduce the heat to medium.

Cook, tossing frequently, for 5 minutes.

Add the shrimp.

Cook for 6 minutes and toss frequently so that the shrimp cook evenly.

Add the sherry, salt, pepper, butter.

When the shrimp are almost done the pasta should be just cooked through.

Using tongs grab the pasta and transfer to the sauté pan.

Some of the pasta liquid will transfer but that's OK.

Cook for about 2 minutes and add the dill.

Toss for 30 seconds and serve topped with the parmesan.

Nutrition Facts

Serving size: 4 ounces pasta with 4 ounces shrimp

Servings: 2

Amount Per Serving

Calories 540 Calories from Fat 153
% Daily Value
Total Fat 17g 22%
    Saturated Fat 6g 30%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 205mg 68%
Sodium 560mg 24%
Total Carbohydrates 60g 22%
    Dietary Fiber 9g 32%
    Sugars 11g
Protein 39g
Vitamin A 13% Vitamin C 51%
Calcium 21% Iron 23%
Vitamin K 20mcg Potassium 1400mg